Beef and Broccoli Stir Fry
Saturday October 10, 2009 8:04 AM
Ingredients:
How to prepare:
Heat 1 tablespoon of the oil in large, deep skillet or wok over high heat until almost smoking. Toss beef with 2 teaspoons of the cornstarch in medium bowl. Add to skillet and cook, stirring, until done, 1 to 2 minutes. With slotted spoon, transfer to clean bowl.
Add remaining 1 teaspoon oil to skillet. Add garlic, red pepper, and onion; cook, stirring, 30 seconds. Stir in broccoli and stir fry sauce. Dissolve remaining 1 teaspoon cornstarch in chicken broth; add to skillet and cook, stirring occasionally, until broccoli is tender, 5 minutes.
Return beef to skillet with watercress and cook, stirring, 1 minute more. Serve with brown rice. Makes 4 servings.
Stir fry sauce:
Combine reduced-sodium soy sauce, dry sherry, grated fresh ginger, and sugar in jar with tight-fitting lid. Stir until sugar is dissolved. Refrigerate up to 2 weeks. Shake before using.
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 pound pre-cut beef round steak for stir-frying
- 3 teaspoons cornstarch, divided
- 2 garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper
- 1 sweet onion, halved and sliced
- 1 bag (8 oz.) fresh broccoli florets
- 1/2 cup stir fry sauce (see recipe below)
- 1/2 cup chicken broth
- 1 bunch (3 cups) watercress
- 1 cup reduced-sodium soy sauce
- 1/3 cup dry sherry
- 4 teaspoons grated fresh ginger
- 2 teaspoons sugar
How to prepare:
Heat 1 tablespoon of the oil in large, deep skillet or wok over high heat until almost smoking. Toss beef with 2 teaspoons of the cornstarch in medium bowl. Add to skillet and cook, stirring, until done, 1 to 2 minutes. With slotted spoon, transfer to clean bowl.
Add remaining 1 teaspoon oil to skillet. Add garlic, red pepper, and onion; cook, stirring, 30 seconds. Stir in broccoli and stir fry sauce. Dissolve remaining 1 teaspoon cornstarch in chicken broth; add to skillet and cook, stirring occasionally, until broccoli is tender, 5 minutes.
Return beef to skillet with watercress and cook, stirring, 1 minute more. Serve with brown rice. Makes 4 servings.
Stir fry sauce:
Combine reduced-sodium soy sauce, dry sherry, grated fresh ginger, and sugar in jar with tight-fitting lid. Stir until sugar is dissolved. Refrigerate up to 2 weeks. Shake before using.
